Baked Onion Stuffing



75g (3oz) butter
3 large onions, finely sliced
100g (4oz) cranberries
200ml (7fl oz) Marsala wine
12 sage leaves, finely chopped
100g (4oz) breadcrumbs
40g (1½oz) Parmesan, grated
4-5tbsp porridge oats

Melt the butter in a sauté pan. Add the onions and cook gently for 30 minutes. Add the cranberries, turn the heat up and add the Marsala. Bubble until the liquid has almost reduced, then add the sage, breadcrumbs and most of the Parmesan. Stir and season, then press into a buttered baking dish and top with the remaining Parmesan and oats, and a drizzle of oil. You can leave it in the fridge for 3 days.
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Bake the stuffing for 30 minutes, until the top is crisp and golden.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s